I
recently discovered this technique of browning butter before using it
in cakes or cookies, and the truth is that I fell in love with the taste
it gives baked goods. The taste is like caramel, and when you start to
brown the butter, the whole house is filled with its aroma.I used
brown sugar, which for me already has a bit of caramel flavor, and I
like it that it gives an unexpected crunch to these spice brown butter
cut-out cookies. Caramel, cinnamon and coffee, a perfect combination.For
these cookies, I recommend that you roll the dough between two pieces
of wax paper, it makes this work much easier; You do not need to add so
much flour, and the dough doesn´t come apart as easily as when you do it
on the counter. Less flour in the dough means tender cookies.Actually
these cookies do not need any icing, they are so delicious by
themselves, but if you want something cute, just add some icing.What are you baking for these holidays? Have you started yet?

1. Melt 3/4 cup of butter over low heat in a medium saucepan. Continue cooking, until butter foams and just turns golden (3 to 5 minutes). Immediately remove from heat (If using instant coffee, add it to the butter); refrigerate 1 hour.

2. In a mixing bowl combine browned butter, brown sugar, egg and vanilla. Beat at medium speed until well mixed. Add flour, baking powder, salt and cinnamon and beat until well mixed. Divide the dough in half. Cover and chill for at least 4 hours or overnight.

3. Preheat oven to 350°F/180°C. Using 2 pieces of wax paper lightly floured, roll half of the dough at a time until 1/4 inch thick. Using a 3 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

4. Bake cookies for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and cool completely. Makes about 26 cookies.

Brown butter icing:

In a small saucepan melt butter over low heat until melted. Continue heating until golden brown; let it cool for 5 minutes and stir in the icing sugar, cinnamon, vanilla and water. Add more water if necessary to achieve a spreading consistency. Frost cooled cookies.Note: Use icing immediately. If icing starts to set up, stir in a few more drops of boiling water.

To store:

Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen and spread with icing.